This year, wrap Dad’s Father’s Day gifts to look like a big, juicy cheeseburger. Each set of this wrapping paper includes six sheets that look like buns, a patty, lettuce, tomato and cheese; when they’re stacked, they look like dinner. Creators Sarah Fay and Justin Colt came up with the idea when they were wrappingRead more »

Serve dessert from one of these fun new ice pop molds. Use these Silicone Ice Pop Molds the traditional way or remove the stick and eat them as push pops instead. $12 for two; shopmastrad.com

Hot tips from Food Network Kitchens’ Katherine Alford: Try roasting a pepper directly over a gas burner: Rest the pepper right on the burner grate, turn the heat to high and rotate it frequently with tongs until it’s charred (the pepper served with the Spinach and Feta Frittata from Food Network Magazine took just aRead more »

Upgrade your barbecue sauce with help from six legendary pit masters. Memphis-Style Barbecue Sauce (pictured above) Charles Vergos’ Rendezvous (52 South Second St.; 901-523-2746) is famous for its spice-rubbed ribs, and John Vergos, son of founder Charlie, still smokes them the way his father did when he opened the place in 1948: He cooks theRead more »

Iron Chef Michael Symon — the unofficial mayor of Cleveland — tells Food Network Magazine what to eat in his hometown. Roasted Pig Head from The Greenhouse Tavern Michael is known for his love of unusual cuts of meat, so it’s no surprise that he digs into half a pig’s head at least once aRead more »

Each month, thousands of Food Network Magazine readers submit clever names for the back page’s “Name This Dish” contest. Previous dishes include brownies (winning name: “Brownie Rubble”), crab-stuffed mushrooms (“Surf ‘N Earth”) and even an over-the-top breakfast (“Scotch on the Rocks”). In the April 2012 issue, we asked you to dream up names for anRead more »

Hot Tips From Food Network Kitchens’ Katherine Alford: Pull out the bready insides of your roll when making a super-stuffed sandwich: There will be more room for the filling, plus it will be easier to eat. We used this trick to make space for all of the fixings in Food Network Magazine‘s Mushroom and HamRead more »

These new steamers make it easy to get your veggies. The Steam and Dine set is ideal for the office: You can fill it with fresh veggies in the morning and cook them in the microwave for lunch, then the whole thing collapses for the trip home. $10; aladdin-pmi.com       Unlike old-fashioned metalRead more »

Hot Tips From Food Network Kitchens’ Katherine Alford: Here’s an easy way to expose pesky bones in fish: Lay the fillet over an upside-down small bowl, then run your fingers over it to feel for bones. Pull them out with small pliers or fish tweezers, pressing down around the bone with your other hand soRead more »

Hot Tips From Food Network Kitchens’ Katherine Alford: To give your salad extra crunch, just toss in some chopped toasted bread. For extra flavor, rub the toast with garlic first; we did this for Food Network Magazine‘s Grilled Chicken Salad With Gazpacho Dressing. These quick croutons are especially great in summer tomato salads — theyRead more »